Cooking

Over the past several years, I've learned that I have this thing for process and evolution. Nothing gives me as much pleasure as learning how things grow, watching people flourish, seeing ideas evolve into actual places and systems. The thing I've learned about evolution is that once things grow, other less desirable issues pop up. You can't have a healthy garden without weeds. You can't become a great cook without a few broken sauces. And when you try to keep the process too squeaky-clean, you kill something inherent and beautiful.

If you think juice is something innocuous and drinkable that comes in orange and apple and maybe pineapple, you are missing out on a whole world of juice. There's a spate of small-batch juice-preneurs selling their high-end bottled "healthy," "raw," "organic," "nutrient-filled" concoctions for $10 or $12 or more a pop.

In my amateur experiments in the kitchen, trying to teach myself to cook, I often find myself straying from recipes. My kitchen is too small, I don't have the right appliances, or I just don't have enough time.

Last month I was thrilled to read Adam Roberts' "10 Food Rules Worth Breaking," which relieved me from the guilt I harbor every time I roast a chicken without trussing it or use cooking spray instead of butter to ready a cake pan.

WASHINGTON -- This weekend, it's all about burgers, beer and barbecue as America celebrates Memorial Day with a few of its favorite foods.

Memorial Day traditionally heralds the unofficial start of summer: swimming pools open, the school year winds down and Americans collectively get grilling.

WASHINGTON -- This weekend, it's all about burgers, beer and barbecue as America celebrates Memorial Day with a few of its favorite foods.

Memorial Day traditionally heralds the unofficial start of summer: swimming pools open, the school year winds down and Americans collectively get grilling.

Steak is always a good option for dinner. And while we do like our beef steaks -- a lot -- sometimes a pork steak feels like the better option. If that mood should strike for you, this pork steak recipe is exactly what you need. Perfectly seasoned with nothing more than rosemary and garlic, this simple pork steak recipe will easily become your new favorite.

The barbecue has come of age via a startling new range of outdoor cooking equipment, says Harry Wallop

The problem lies with the word "barbecue" and the public's many associations with it.

All too often, this all-American noun implies languid July afternoons, a Weber kettle smoldering through a bag or two of charcoal as mindlessly as I might plow through a tub of popcorn during a summer blockbuster. The party may have an actual arrival hour, but it can last well into the night, as long as there are still briquettes to burn, ground beef to press into patties and cold beer to swill. Time holds no sway over a backyard barbecue.

Grilling is a simple way to feed your family well this summer. Start with a lean meat and a healthful marinade and then allow the grill to strip away additional fat for a heart-healthy and waist-friendly final result. Plus, grilling caramelizes the natural sugars in foods, which adds flavor without additional calories and fat.

The Accidental Locavore knows this is going to ignite (pun intended) a controversy, but since it's almost Memorial Day and the start of the grilling season, let's talk about gas vs. charcoal.

It's shaping up to be a foodie year for Sunset's Celebration Weekend, with an expanded lineup of chef demos and more food trucks, tents.

NEW YORK -- Anyone who found herself zoned out on late-night television in the 1990s may remember the informercials starring Jay Kordich and his Juiceman Juicer. Kordich made riveting claims -- for example, straight parsley juice can get you high -- and millions of buyers soaked it up and bought the counter-top juice machine.

One burger, two and a half sausages, two pints of lager and a sunny Bank Holiday Sunday afternoon makes the perfect barbecue, a survey has found.

We know what you're thinking: grilled chicken is the most boring thing you can cook on the barbecue. When you have the option to make burgers and steaks on the grill, why in the world would you ever opt for chicken? Well, we're here to tell you that you've significantly underestimated the power of your grill -- and chicken in general.

Ah, Memorial Day... The last weekend in May marks the beginning of summer, and the unofficial way to celebrate is by firing up the grill and popping open a cold brew. Cooking outdoors is a seasonal joy that takes many forms, from backyard BBQ with hamburgers and hotdogs to clambakes on the beach and everything in between. However, as fans of TLC's "BBQ Pitmasters" know, the real glory of American BBQ goes to southern style smoked meats accompanied by delectable homemade sauce.

Makes one 9-inch cake CAKE

BEIJING, China - Chinese authorities say rainstorms that battered southern China this week have killed 55 people and left 14 others missing.

Chef Ted Reader wants Canadians to experience the thrill of the grill. "Bring the world of food into your backyard. Fire up the grill and cook something tasty," the barbecue guru said in his own backyard in Toronto.

Casseroles are a bit of a double-edged sword for the novice cook. They're one of the easiest and less stressful meals to put together, but they're almost always guaranteed to come out looking ugly. Really ugly. Ugly to the point of disappointment and self doubt. But don't second-think your casserole. If you made a casserole, and it tastes good, you've had a success in the kitchen. Congrats!If that little bit of truth doesn't reassure you, maybe the fact that your casseroles don't look anything like the ones below will.

BEIJING, China - Chinese authorities say rainstorms that battered southern China this week have killed 33 people and left 12 people missing.

"Barbecuing is not just about belly-filler," says cookbook author Ted Reader. "It's about saying 'wow.' It's about pushing people to grill something better."